Funnel Cakes

Perfect for any celebration!

Read my Holiday/Winter 2015 issue!

From Jamie: "The two customary Chanukah foods are latkes (potato pancakes) and sufganiot (donuts). But really the custom has nothing to do with potatoes
or sweet balls of dough. It's all about the oil. So why do we eat fried foods? In the Geller house, because we love them, and we need no excuse to
munch away. But the rest of the Jewish world has a reason – several, in fact.
The simple answer is that foods fried in oil remind us of the oil that burned miraculously for 8 days (when there was only enough oil to last for 1
day) when the Maccabees purified and rededicated the Holy Temple in Jerusalem. Potato pancakes and donuts are fried, which is why we eat those specifically
on this holiday.

So when it came to developing recipes for my new cookbook Joy of Kosher: Fast, Fresh Family Recipes (William Morrow/HarperCollins 2013), I thought
about fried desserts and immediately recalled my most happy childhood memory. Eating funnel cake with my family at the Philadelphia Zoo. We now live
in Israel with our 5 children - far from the Philly zoo - but this sweet memory can be recreated in our kitchen across the world."

You will need:

• 1 teaspoon baking powder

• 2 cups all-purpose flour

• ¼ teaspoon kosher salt

• 1 tablespoon granulated sugar

• 1 and 1/3 cups whole milk

• 1 large egg, beaten

• ½ teaspoon pure vanilla extract

• Juice of ½ lemon

• Canola oil, for frying

• Confectioners’ sugar, for dusting

Sift together the flour and baking powder into a large bowl. Add the salt and sugar and stir. Whisk together the milk, egg, vanilla, and lemon juice in a medium bowl. Add the wet ingredients to the dry ingredients and whisk together.

Line a baking sheet with paper towels.

Pour the batter into a squeeze bottle or a pastry bag fitted with a large plain tip. Pour about ½ inch canola oil into a 9-inch sauté pan and heat over medium-high heat until the oil reaches 350°F. Squeeze ½ cup batter in a squiggly pattern all around the pan. Cook until set, about 30 seconds. Carefully flip with tongs and cook until golden brown on both sides, about 30 seconds more. Drain on the prepared baking sheet. Top with confectioners’ sugar and serve immediately. Repeat with remaining batter.

TIP:

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Jamie Geller of the Joy of Kosher

Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

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About Paul

Paul “Sweet Paul” Lowe is guided by his grandmother, Mormor’s, motto: “fullkommenhet er kjedelig” -- “perfection is boring”. Born in Oslo, his Mormor and Great Auntie Gunnvor instilled in him a love for cooking and crafting that carried over to his career in New York as a food and props stylist, and eventually the creative guru behind the quarterly Sweet Paul Magazine. Flipping through the pages of his eponymous magazine, you’ll be riveted by beautiful culinary and crafting ideas that remain humble and accessible -- but never boring!

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